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Tofu Corn Saag

Tofu Corn Saag

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Serves: 4

INGREDIENTS

  • Extra Firm Tofu (14 -16 oz /400-450 g package)
  • Saag: Spinach and Broccoli Sauce
  • 12 oz (340 g) of well-washed spinach, tough stems removed
  • 3-4 oz (100-115 g) of Broccoli florets
  • ½ cup raw cashew, soaked in boiling water for at least 30 minutes
  • 1 ¼ cup water
  • 3 garlic cloves, peeled and left whole
  • 1 inch piece of ginger peeled
  • ½ jalapeno stem removed (seeds removed for milder heat)
  • 2 medium sized tomatoes (or 1 cup canned tomatoes)
  • 1 tsp salt
  • Masala (spice mixture)
  • 1 tablespoon of avocado oil or oil of choice
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala
  • 1 teaspoon salt
  • 1 large yellow onion, diced
  • 1 bay leaf
  • 4 garlic cloves, minced
  • Freshly cracked pepper
  • 1 tablespoon of kasoori methi
  • ½ cup coconut milk

For Finishing:

  • 1 cup fresh or thawed frozen corn (husk and cut corn from the cob)
  • ½ lemon, juiced
  • Chopped cilantro

DIRECTIONS

  1. Soak the cashews in boiling water for at least 30 mins and then drain. Cook the Tofu: Bring a large pot of salted water to boil. Pat dry the tofu to remove excess water and chop it into cubes. Add the tofu into the boiling water for 2 mins. Use a strainer to remove the tofu and drain immediately.
  2. Blanch the Spinach and Broccoli: Using the same large pot of water as tofu, submerge the spinach and broccoli in the boiling water for 2 mins and drain immediately using a strainer. Meanwhile prepare a bowl of ice water. Put the drained spinach and broccoli in the bowl of ice water. Drain the spinach and broccoli once cooled.
  3. Make the spinach and broccoli sauce: Add the spinach and broccoli in a blender along with all the rest of the sauce ingredients (soaked cashews, water, 3 garlic cloves, 1 inch piece of ginger, ½ jalapeno, tomatoes, and salt). Puree the ingredients in a blender until totally smooth. Note: you may need to grate ginger and chop the jalapeno and tomatoes if your blender isn’t powerful enough to blend whole.
  4. Make the masala: Heat a large pan on medium heat with oil. Once the oil is simmering, add the cumin seeds until they are crackling.
  5. Add onions along with the salt and let them sauté for 4-5 mins or until translucent. Add the garlic and cook until it is golden brown.
  6. Add the coriander powder, turmeric, black pepper (according to taste), and bay leaf. Let it cook for around 1 minute.
  7. Reduce the heat to medium low and put in the spinach broccoli pureed sauce into the pan with the masala. Add the coconut milk.
  8. Cook for around 8 mins until the sauce thickens up. Stir occasionally and add water if the sauce thickens up.
  9. Add the kasoori methi, garam masala, and lemon juice. Stir it and then add the boiled tofu and corn. Cook it for an additional 2 mins.
  10. Top with cilantro and enjoy with quinoa, brown rice, or whole grain of your choice.